French Onion Dip
1/2 cup each: raw sunflower seeds and
cashews soaked in 1 cup water for 1 hour
1 cup cooked navy beans (or great northern)
1 t garlic granules
2 T onion granules
3 T lemon juice
3 T apple cider vinegar
1 clove garlic, minced
2 green onions, sliced (use some of the green)
3 small pitted dates
Fresh dill or other fresh herb of choice
Chives for garnish
Sea salt
Puree all ingredients in a strong blender until smooth. Add in fresh dill or other fresh herbs, green onions, or chives. Salt to taste. Great with fresh-cut vegetables.
April Ashcroft is the co-founder of the Vegetarian Society of Utah. She adopted the vegan lifestyle in 1991, holds a certificate in plant-based nutrition from Cornell University, and teaches regular cooking classes at The Kitchen Corner in St. George.
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